Portions : 6 to 8 - Preparation : 30 minutes - Marinade : 12 to 24 hours - Cooking time : 90 minutes
Ingredients
Marinated meat
- 1 clove garlic, chopped
- 1 onion, chopped
- 1 ml (1/4 tsp.) ground pepper
- 10 juniper berries
- 1 bay leaf
- 1 sprig thyme, leaves removed
- 1 sprig rosemary, leaves removed
- 150 ml (2/3 cup) whisky
- 500 g (1 lb) Québec pork (fat, jowl, shoulder), cubed
- 1 duck breast with fat, cubed (approx. 500 g / 17 oz)
- 60 ml (4 tbsp.) butter
- 500 ml (2 cups) apples, cubed
- 90 ml (6 tablespoons) sugar
- 1 sprig thyme, leaves thinned
- 90 ml (6 tbsp) whisky
- 1 egg
- 10 g (2 tsp.) salt
- salt and pepper to taste
Preparation
- In a bowl, combine garlic, onion, pepper, juniper berries, bay leaf, thyme, rosemary and whisky.
- Add pork and duck cubes to coat with mixture. Cover the bowl with plastic wrap and refrigerate for 12 to 24 hours.
- In a hot skillet, melt butter, add apples, sugar, thyme, salt and pepper.
- Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally.
- Add the whisky and continue cooking, uncovered, for 10 minutes, until the apples are dry.
- Cool in a colander to drain any remaining juice.
- Preheat oven, rack in center, to 230°C (450°F).
- Using a chopper with a medium rack, mince the meat.
- Add the meat, egg and 10 g salt to the mixture.
- Place the mixture in a terrine mold and bake for 15 minutes.
- Reduce oven temperature to 190°C (375°F) and continue baking for 45 minutes.
- Cool and set aside in the fridge.
